Summer Steak

We have started off summer (okay I know it's not technically summer yet, but June means summer to me) and are cooking on the grill multiple times a week.  I have scoured the internet for marinade recipes for chicken, steak, and pork.  A variation of this one was ALL over pinterest.  It didn't give exact measurements but this is what I used and I think that it turned out GREAT!  I am super excited for summer and all of the delicious cooking that goes along with it.

Ingredients:

• 1/2 cup steak sauce (I used A1)
• 1/2 cup Italian dressing (I used Kraft Zesty Italian)
• 1 tbs lemon juice
• 2 tbs soy sauce
• 2 tbs Worcestershire sauce
• 1 tablespoon Dijon Mustard
• 4- 8oz Steaks (I used Sirloin)

Serves 4

Combine all ingredients in small bowl and whisk together.  Pour over steaks and marinate for about an hour.  Grill to desired temperature.  

Balsamic Grilled Sirloin

Throwing together a marinade can be as simple as looking through your refrigerator and pantry and throwing things together which is exactly what I did here.  Sometimes they get rave reviews from the family and other times I just toss the paper that I wrote down the ingredients and measurements on and we forget about it.  This one was a little different from most other marinades that I make because I don't think I have ever made one with balsamic vinegar.  I am glad I gave it a try because it added a different flavor to set it apart from the others and we all loved it!

Ingredients:

• 1 Tablespoon Olive Oil
• 4 Tablespoons Italian Dressing
• 1 teaspoon Balsamic Vinegar
• 2 teaspoons Dijon Mustard
• 2 Tablespoons A1 Sauce
• 1/2 teaspoon Cracked Black Pepper
• 4 Sirloin Steaks (about 6 oz each)

serves 4

Combine all ingredients, except steaks, in a small bowl.  Whisk ingredients.  Pour mixture over steaks and let marinade for about 30 minutes.  Grill steaks to desired temperature.  

You can serve steak whole or slice across the grain and serve over rice.  I served with Paprika and Parsley Roasted Potatoes and Steamed Asparagus.

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Coriander and Cumin Grilled Pork Medallions

I have decided that I am going to grill more.  I don't mean eat food that was cooked on the grill more often I mean I MYSELF will actually use the grill more often.  I usually pass the job off to someone else like my husband or even my mother-in-law.  Grilling can't be that hard right?!?  Now if someone just teach me how to start it, I will be good to go!

Ingredients:

• 1/2 teaspoon Salt
• 1/2 teaspoon Ground Cumin
• 1/2 teaspoon Ground Coriander
• 1 teaspoon Minced Garlic
• 1 1/2 Tablespoons of Olive Oil
• 1.5 lb Pork Tenderloin
• 1/8 teaspoon Black Pepper

Serves 6

Cut pork tenderloin in medallion like pieces about 3/4" thick.  In a small bowl combine all ingredients except pork in a small bowl.

  Next, brush mixture on pork pieces.  Let sit for about 15 minutes.

  Grill to internal temperature of at least 145 degrees.

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Grilled Korean Flank Steak

The original recipe for this dish came from Food & Wine.  I changed it slightly.  First I substituted Brown Sugar for regular white sugar, I wanted it to have more spice than sweet.  Also,  I only made half of the original recipe which was plenty for our family.  My husband loves this dish because it is spicy!  If you would like to reduce the spice just cut the amount of crushed red pepper down.

Ingredients:

• 1-1 1/4  lbs Flank Steak
• 1 Clove of Garlic (finely chopped)
• 2 Tablespoons Soy Sauce
• 1 1/2 Tablespoon Brown Sugar
• 1/2 Tablespoon Sesame Oil
• 1 teaspoon Crushed Red Pepper
• 1 Tablespoon Dry white wine

Serves 4

Combine all ingredients except flank steak in a small bowl and mix them well until the sugar dissolves.  Place steak in a shallow bowl and pour marinade over top.  Marinate in the refrigerator for 4-6 hours.  

Grill until cooked to desired temp.  I have cooked this both on the grill outside and in the cast iron grill pan inside.

I served with lo mein rice noodles and veggies seasoned with a little garlic and soy sauce and grilled scallions.

 I brushed the scallions with olive oil and grilled about a minute on each side.

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Red HOT Chicken Kabobs

My husband often asks me to make boneless chicken wings which I don't mind doing, but they take a little bit of time and effort to make.  I never have enough time to get to everything so today I decided I was going to take a short cut and make a spicy grilled chicken to tide him over until I have a chance to make exactly what he wanted.  Plus this is probably going to be one of the only days nice enough to grill outside... it is December after all!

Ingredients:

• 3 Boneless Chicken Breasts (Cut into large chunks)
• 1 teaspoon Minced Garlic
• 3/4 Cup Franks Red Hot
• Juice from 1 Lime (about 1/4 cup)
• 2 Tablespoons Olive Oil

Combine all ingredients except chicken and mix well.  Pour marinade over chicken and refrigerate for about an hour.  Place chicken on skewers and grill until cooked throughout.

I served this with Better than Rice-a-Roni Broccoli and Cheddar Rice.

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Sweet Garlic Chicken Legs

Sometimes when I don't know what to make for dinner I look into my freezer and pick something out at random.  I knew I had to figure out something to do with the chicken legs that took out to thaw and I knew it had to go with the green beans that I had put in the slow cooker.  At about 4:30, I decided on this.  The sauce was great and the chicken was super moist.  This recipe is made with very basic ingredients that can be found in almost anyone's pantry.  I had chicken legs on hand, but feel free to use thighs or whatever you have!    

Ingredients:

• 6 Chicken Legs
• 1/3 Cup of Honey
• 1/4 Cup Soy Sauce
• 2 Tablespoons Ketchup
• Pepper
• 1 teaspoon Minced Garlic

Preheat oven to 350 degrees.  Line a glass baking dish with foil (for easy clean up).  Place chicken legs in dish and sprinkle with pepper.  In a small bowl combine the remaining ingredients and whisk them together.  Pour mixture over chicken and bake for about 35 minutes.

 Remove chicken from oven and flip it over (so the other side can get a chance in the yummy sauce).  Raise the oven temp to 425 and bake for additional 10-15 minutes or until sauce is bubbly and begins to caramelize.

I served with Fried Noodles and Fresh Green Beans I made in the slow cooker.  

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Key West Grilled Chicken

My in-laws recently returned from a trip to Key West.  My husband and I love Key West so this marinade is inspired by their vacation there.  The chicken was delicious, but the whole time I was eating it I was thinking "I want to use this marinade to make chicken fajitas!" So needless to say I will be making this marinade again!  

Ingredients:

• 1/2 Cup Key Lime Juice
• 1/2 teaspoon Thyme
• 1/2 teaspoon Rosemary
• 3 Tablespoons Honey
• 1/4 Cup Canola Oil
• 1/4 Teaspoon Black Pepper
• 1 teaspoon Minced Garlic
• 4-5 Chicken Breasts

Serves 4-6

Combine all ingredients except chicken in a small bowl.  Whisk them together until smooth.  The honey will disolve pretty quickly.  Place chicken in ziploc bag or glass bowl and cover with marinade.  Refrigerate for about 30-60 mins.  Grill until cooked throughout.

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Southwest Steak with Chipotle Butter

One of our most popular posts (Herb Butter Steakhouse Steak) has inspired many other recipes that we have tried. The Magical Moms often make healthy recipes, but they are not afraid to experiment with BUTTER or BACON!  I learned the finishing butter on a steak trick while attending a cooking class a few years ago.  I don't do it all the time but when I do I always enjoy it!

Ingredients:

• 4 (6-8 oz each) Steaks
• 1/3 Cup A1 Steak Sauce
• 1 Chipotle in Adobo Sauce (just one pepper not the whole can)
• 1 Tablespoon of Water
• 1/4 teaspoon minced garlic
• 1 Tablespoon Lime Juice
• 2 tablespoons of butter (softened)
• 1 teaspoon adobo sauce

Serves 4

In a small food processor combine A1 , chipotle pepper, water, minced garlic, and lime juice and process until smooth.  Place steaks in a ziploc bag and pour 2/3 of the marinade over it.  Reserve 1/3 of marinade to brush on steaks while cooking.  Marinade steaks for about 30 minutes.  

Chipotle Butter

Place softened (not melted) butter along with 1 teaspoon of adobo sauce in small food processor and process until well combined.  Place butter in small bowl and place in fridge so it can harden again.

Grill steaks (I cooked them on my grill pan on the stove inside) until they are cooked to desired temp.  I cooked mine to medium.  Then top with a slice of the hard chipotle butter and let it melt into the meat.  

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Classic Pork Tenderloin with finishing sauce

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We were supposed to go to the local high school football game this evening, but it looks like it is going to rain so we are going to be stuck inside tonight.  I guess I will make dinner... I thought I had the night off:) What do I have to work with.... a pork tenderloin... fresh green beans... and potatoes. I can do this!

Ingredients:

• 1 1/2 lb Pork Tenderloin
• 2 Tablespoons Worcestershire Sauce
• 1/3 Cup Soy Sauce
• 2 teaspoons Minced Garlic
• 1/4 Cup Red Wine Vinegar
• 1 1/2 teaspoons Dry Mustard
• 2 Tablespoons Lemon Juice
• 1/4 teaspoon Black Pepper
• 1/2 Cup Olive Oil
• 1 Tablespoon of Butter
• 1 teaspoon Cornstarch
• 2/3 Cup of Chicken Broth

Serves 6

To make the marinade whisk together Olive Oil, Red Wine Vinegar, Lemon Juice, Minced Garlic, Worcestershire Sauce, Soy Sauce, dry mustard, and pepper.  Reserve a 1/2 cup of the marinade for sauce.  Pour marinade over pork and place in the fridge for about 3 hours

Preheat oven to 350.  Place pork tenderloin in Cast Iron Dutch Oven (link for the one I use) or other stove to oven safe pan.  Sear on all sides.  Leave tenderloin in Dutch Oven and bake for 35-40 minutes or until internal temperature reaches 160 degrees.  Remove from oven.  Place pork on platter and cover with foil.  Let rest for 5 minutes before slicing.  Place Dutch Oven back on the stove.  Add the reserved 1/2 of marinade and 1/3 cup of chicken broth.   The marinade and the pork juices and bits will form the sauce for the pork.  Whisk 1 teaspoon of cornstarch in the remaining 1/3 cup of chicken broth.  Add that along with 1 tablespoon of butter to mixture in Dutch Oven.  Bring mixture back to a boil stirring throughout.  Slice pork and drizzle sauce on top.  

I served this with Lawry's Potato Squares and Oven Roasted Green Beans

Spicy Chipotle Shrimp

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The marinade for this shrimp has just the right amount of spice and heat to make it different from any of our other shrimp recipes.  One trick I have learned is that Chipotles in Adobo Sauce can be frozen so if you buy a can and only use a few place the remaining peppers and sauce in a freezer bag and place them in the freezer.  

Ingredients:

• 1 lb Shrimp (cleaned and deveined)
• 1 Clove of Garlic (minced)
• 2 Tablespoons Lime Juice
• 3 Tablespoons of Honey
• 2 Chipotles in Adobo Sauce
• 1/4 Cup Olive Oil

Combine all ingredients except shrimp in small food processor.  Process until smooth

Place shrimp in ziploc bag and pour marinade over.  Place in fridge for about 30 minutes

Skewer shrimp

Grill 2-3 minutes on each side or until shrimp are pink in color.

ENJOY!!

Garlic Ranch Chicken Kabobs

I have been trying to do some serious catching up blogging.  Summer vacation is certainly keeping us busy around here.  So not only am I way behind in blogging (I must have 30 posts that I am working on!  YIKES!) but we have been experimenting with lots of SUPER quick and EASY dinners.  Summer baseball has taken over our week nights but we love it!  This recipe was part of the week when I accepted the challenge to keep the oven off...I took the challenge more for simplifying dinner than to not heat the whole house.  But either way the week was a success! Obviously, we have been in a big hurry around here...I only had time to snap one picture of the chicken.  Sorry that it had to be one of the raw chicken... It looked much more appetizing after it was cooked.  Easy and delicious

Ingredients:

• Minced Garlic
• Ranch Dressing
• Parsley
• Boneless Chicken Breasts (cut into large cubes)

Combine the first three ingredients in a bowl and mix well.  Pour over chicken and marinate for about 45 minutes.  Place chicken pieces about an inch apart in skewers.  Remember if you are using wooden skewers you need to soak them in water for at least 30 minutes before you place them on the grill to prevent them from burning.  Cook on grill until chicken is cooked thoroughly.  

Spicy Teriyaki Chicken Thighs

The blog has taught me many things.  One of them is that recipes don't have to complicated to be delicious!  Tonight I made a dinner that everyone LOVED and it was SO simple.  I made the marinade with ingredients I had on hand in the fridge and pantry and it is staying on my keep list and you should at it to yours too!

Ingredients:

• 2 Tablespoons of Teriyaki Sauce
• 1 Tablespoon Soy Sauce
• 2 Tablespoons Vegetable Oil
• 1 Tablespoon Hot Chili Sauce
• 4 Tablespoons of Orange Juice
• 6-8 Chicken Thighs (I used Boneless)

In a small bowl combine all ingredients except chicken and mix well.  Pour over chicken and marinate for 30 minutes.  Grill until cooked thoroughly.

I served this with Garlic Parmesan Green Beans and Honey Roasted Redskin Potatoes.  The flavors all complimented one another PERFECT!

This recipe was featured on the Magical Moms' July Menu.  Be sure to check out all of our monthly menus


Lots of AMAZING recipes on the Magical Moms' June Menu, Marvelous May Menu, Appetizing April Menu, and March Madness Menu.

Jamaican Me Hungry Jerk Chicken

If you've read any of my previous recipe posts, you know I love the combination of sweet and spicy. This jerk chicken does just that. I want to preface that you may need to alter this recipe to meet your perfect combination between the sweet and spicy.  Cooking this in the slow cooker first makes it "fall off the bone" tender, but broiling it in the oven gives it the nice crispness this dish needs.

Ingredients:

• 3-4 lbs bone-in, skin on chicken (I used breasts)
• 1small chopped sweet onion
• 1/4 cup vegetable oil
• 2-3 habanero peppers, seeded and chopped (leave in some seeds for extra spice)
• 1/2 tsp ginger
• 2 tbsp honey
• 1/2 cup brown sugar
• 1 tbsp lime juice
• 2 tsp allspice
• 1/8 tsp cinnamon
• 1/8 tsp nutmeg
• 1/2 tsp thyme
• 1 tsp kosher or sea salt
• 3 garlic cloves, chopped

Directions:
Mix all ingredients except chicken in a food processor and purée. Rub the mixture from the food processor onto chicken (it will be more of a paste than a rub). Place chicken in large ziplock bag or shallow dish. Let marinade overnight. Place chicken and mixture in slow cooker and cook on low for 4-5 hours (make sure chicken is fully cooked).
Set your oven to broil. Spray a baking dish with nonstick cooking spray. Remove the chicken from the slow cooker and place in baking dish. Broil for 5-10 minutes or until lightly charred and crisped. Turn over and repeat on other side. Broil the side with the skin last so it's freshly charred when served. Serve with lime wedges and squeeze additional lime juice as needed to curb the spice.

This recipe was featured on our Appetizing April Menu. Check out the entire April menu for a variety of dinner ideas!